Crescent Roll Breakfast Casserole
A fast breakfast bake layered with sausage, soft cheese, and refrigerated crescent dough. Slice into squares and enjoy warm or chilled.
Ingredients
- 1 (8 ounce) package bulk pork sausage
- 1/2 (8 ounce) package Neufchatel cheese, softened (or cream cheese)
- 1 (8 ounce) package refrigerated crescent rolls
- 1 cup sharp Cheddar cheese, shredded
- Salt and freshly ground black pepper to taste (optional)
Steps
- Heat the oven to 375°F (190°C).
- Brown the sausage in a skillet until crumbly, 5 to 7 minutes, then drain. Stir in the Neufchatel cheese until melted and blended. Take off the heat.
- Unroll the crescent dough and press half into an 8x8-inch glass baking dish, sealing the seams. Spread on the sausage mixture and Cheddar, then lay the remaining dough over the top.
- Bake until deep golden, 20 to 25 minutes. Let rest 10 minutes, then cut into 8 squares.